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Saturday, May 4, 2013

Dutch Oven Bierocks

Not sure why I don't use my dutch ovens very often. They are easy to use and they put out some good eats.

I made my dough first.
1 1/4 cups of warm water
1 pkg of yeast
2 TBs oil
2 tsp sugar
1 tsp salt
3 1/2 cups of flour (more if needed)
I dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come together. Knead 5 minutes, cover and rest for 1 hour.

While the dough was rising, I browned about 3lbs of burger with chopped onions. Then added shredded cabbage and let it cook down until tender. The burger/cabbage ratio is a matter of preference. I like mine with more meat than cabbage. :)
Season with salt and pepper. I go heavy on the pepper. Let the filling cool a bit.

I usually get 9  bierocks out of this amount of dough but I made these a bit bigger and went with 7.

I divided the dough, rolled each out and filled with the cooled filling.

I brushed the tops with butter..

A few hot coals on the bottom and lid...

They take about 30 minutes.  I rotate the pot and lid half way through..

These are almost a comfort food to me.
They freeze pretty well to and I can zap one in the microwave for a quick meal when I don't have time to cook.

I hope to use the dutch ovens more often this summer and keep the heat out of my kitchen. :)


Jeremey Weeks said...

Do you pronounce that "Bee rocks" or "Bye rocks"?

Bushman said...

One of my personal favorites thanks to you!
I dont have a dutch or I would try them that way. Growing cabbage in the garden this year hope to use it in my Bierocks!

David said...

Wow! Great technique. Love the use of the rim to keep it all contained. As to the filling limited to just ones imagination. What a great dish.

Troy Alley said...

Those things looks Awesome!! Nice job CG

cowgirl said...

Hi Jeremey! I call them beer-rocks.
Thanks for stopping by! :)

cowgirl said...

Bushman I'm really glad to hear that you like them. :) Great about your cabbage, will you make kraut too?
Hope you're having a nice weekend, Thanks! :)

cowgirl said...

Thanks David! :)
They're one of my favorites.
Hope your weekend was a good one!

cowgirl said...

Troy, thanks! I appreciate ya stopping by too. :)

cookin willie said...

Hello Cowgirl
Bread looks great. Like the idea of the rim. We have these 55 gal drums cut down and they work great too to keep the wind and heat in. Dutch Oven looks great well taken care of. Just a pointer you do not need to turn your lid half way through the cooking time. As long as the coals are spread out even the dish will cook even. Also here is a chart I use to cook stuff with for a 12 inch dutch for 325 16/7 so that is 16 top and 7 bottom and 17/8 for 350 and 18/9 for 375 and 19/10 for 400. Use it if you like.

mmmgoblubbq said...

These look great. They remind me of pasties. The stuffing has endless options. I love it.

cowgirl said...

Thanks Willie! I have a drum too but can't decide if I want to make another UDS or cut it for DO cooking.
I think the rotation thing is a habit with me from using shovel fulls of hot wood coals from a campfire. I don't measure them. :)
Thanks for the chart!

cowgirl said...

Thank you mmmgoblubbq! :)
I bet pasties are good too, I need to try some sometime.
Hope you have a great weekend!

Rich said...

Neat idea! It's hard to tell how many coals you had in the bowl underneath the Dutch Oven. What do you need to maintain temperature?

This is actually a recipe that would work for my boys (food allergies). I'll let you know how Richie likes it.

cowgirl said...

Good to see ya Rich! Hope this works out well for Richie.
I use fewer coals on the bottom, maybe half as much as the top.
Please let me know how it goes! Good luck too. :)